Jeff and Evan's accidentally awesome smoothy

1 banana
1 c grapes
2 peaches
handful of baby carrots
pint of strawberries
1 roma tomato
handful of Mache (or spinach)
1 c orange juice

Baked Spaghetti Squash

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Feta-Spinach Salmon Roast

3 oz. cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced including part of the green
1/2 cup fresh spinach, chopped
2 skinless salmon fillets of roughly equal size and shape, totaling 3/4 pound

preheat oven to 350
combine the cream cheese and feta. Add the scallions and spinach. Mix well.
Spread the mixture evenly over one salmon fillet. Top with second salmon fillet. Brush both sides with olive oil.
Place it on a shallow baking pan and bake for 20 minutes.

Shepherd's Pie

1 lb ground beef
1 med onion, chopped
1 12oz bag frozen vegetables
2 C diced tomatoes with Italian herbs
1 12oz jar beef gravy

1 3/4 C water
2 Tbsp butter
1/4 tsp garlic powder
1/2 C milk
2 1/4 C Betty Crocker Potato Buds mashed potatoes
1/4 C Parmesan cheese
1 egg

Heat oven to 375
Spray large skillet with cooking spray. Cook beef and onion over med heat until beef is completely cooked.
Add frozen veggies, tomatoes, and gravy. Heat to boiling. Reduce heat to med-low, cover, and cook 10 more minutes.
In 2 quart saucepan, heat water, butter, and garlic powder to boiling. Remove from heat. Add milk. Stir in potatoes and parm cheese. Add egg and blend well.
Pour beef mixture in to 2 quart glass baking dish. Spoon mashed potatoes over beef.
Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Sausage skillet dinner

3/4 lb smoked sausage cut into bite size pieces
2 Tbsp butter
2 C red potato wedges
1 med onion cut into wedges
1 med apple cut into wedges
1/4 C cider vinegar
3 Tbsp sugar
1 tsp caraway seeds
2 Tbsp minced fresh parsley

In a large skillet, saute potatoes in butter for 3 minutes. Add sausage and saute for another 2 minutes. Add onion and onion. Saute for 4 minutes or until apple is tender and potatoes are golden brown. Stir in vinegar, sugar and caraway seeds.
Bring to a boil. Reduce heat. Simmer for 2-3 minutes. Sprinkle with parsley.

Phlippine Fried Bananas

2 bananas
4 Tbs unsalted butter
4 tsp lime juice
2 Tbs honey
2-4 dollops of whipped cream (optional)

cut each banana in half lengthwise and then cut each piece in half crossways.

Melt butter over medium heat in pan. As soon as it has melted, turn the heat to high and put in the banana pieces. Fry quickly on both sides 1-2 minutes. Pieces should be lightly browned.

Remove with slotted spoon. Spoon lime juice over top then the honey.
Put dollop of cream over each.

Crockpot Turkey and Dressing

2 Tbs veg oil
1 split, bone-in turkey breast, 2.5-3 lbs
1 medium onion, cut into 8 wedges
1 stalk celery, cut into 2 inch pieces
1 tsp dry minced garlic
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tart apple, peeled cored and finely chopped
1 6oz package turkey stuffing mix
2 Tbs flour
1/2 tsp sage

Heat oil in large skillet over medium-high heat. Brown turkey breast in oil

Place turkey, skin-side up in crockpot. Place onion wedges and celery around turkey

Combine garlic,thyme, sage, salt, and pepper. Sprinkle over turkey breast. Drizzle water around turkey. Cover and cook on low 8 to 10 hours

Remove turkey, keep warm. Remove vegetables with slotted spoon. Strain and reserve broth.

Place chopped apple in crockpot. Add 1-1/2 cup of broth. Cover and cook on high for 10 minutes
When cooked vegetables are slightly cooled, chop 1/2 cup each of celery and onion. Stir into apple. Stir in stuff mix. Cover and cook 5 to 10 minutes.

Meanwhile, melt butter in small saucepan. Stir in flour, blending ot make smooth paste. Cook for 1 to 2 minutes. Measure 1 cup of remaining broth; add water if necessary.

Gradually stir broth into saucepan, blending until smooth. Stir in sage. Cook, stirring contstantly until thickened and bubbly.

Slice turkey and serve with stuffing and sage sauce